Air Fryer Hash Brown Egg Nests

Crispy egg nests made with hash browns, cheese, and eggs, cooked in an air fryer for a quick and easy breakfast.

Ingredients

• 2 cups frozen shredded hash brown potatoes (thawed and squeezed completely dry of excess moisture)
• 1 tablespoon melted butter (or olive oil, for brushing and crisping)
• 8 large eggs
• 1/2 cup sharp cheddar cheese, freshly shredded
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon kosher salt (divided)
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons fresh chives, finely chopped (for garnish)
• Optional mix-ins: 2 slices of cooked bacon, finely crumbled, or 1/4 cup diced ham

Instructions

1. Prep and Dry the Hash Browns: Place thawed shredded hash browns into a clean kitchen towel or nut milk bag. Squeeze tightly over the sink to wring out every drop of excess water.
2. Season the Potato Base: Transfer dried hash browns to a medium mixing bowl. Drizzle with melted butter or olive oil. Add 1/4 teaspoon kosher salt, garlic powder, and onion powder. Toss thoroughly with a fork until evenly coated.
3. Form the Nests: Preheat air fryer to 380°F (190°C) for 3 to 5 minutes. Lightly grease 4 silicone muffin cups. Divide seasoned hash brown mixture evenly among the 4 cups (about 1/2 cup per cup). Press firmly into the bottom and up the sides to create a 'nest' shape with a well in the center.
4. Pre-Bake the Crusts: Place silicone cups in the air fryer basket. Air fry at 380°F (190°C) for 6 to 8 minutes, or until edges are golden brown and crispy.
5. Add the Cheese and Eggs: Remove basket. Sprinkle a tablespoon of shredded cheddar cheese into the bottom of each nest. Crack one egg into the center of each nest. Season tops with remaining salt and black pepper. If using bacon or ham, sprinkle around the edges.
6. Cook to Perfection: Return basket to air fryer. Lower temperature to 340°F (170°C) and cook for 4 to 6 minutes (4 minutes for runny yolks, 6 minutes for firm yolks). Remove and let rest for 2 to 3 minutes.

Notes

Don’t skip the squeeze: Excess moisture is the enemy of crispiness. Size matters: Standard large eggs can sometimes overflow small muffin cups; separate a small portion of the white if needed. Silicone is best: Silicone muffin cups make removal effortless. If using a metal tin, grease generously or line with parchment paper.